Hello to all, lovers of Mediterranean flavors and summer recipes that taste of sunshine! If you’re looking for a tasty and original way to bring the famous friggitelli (or puparuoli friarelli, as they are called in some regions) to the table, you’re in the right place. Today I’m sharing my recipe for stuffed friggitelli: a true triumph of flavors, with a soft and savory filling and a cooking method that enhances their sweetness.
Perfect as a vegetarian main dish, a rich side dish, or even as a dressing for summer pasta, these stuffed peppers are a kitchen wildcard. The beauty of this recipe? It’s highly customizable, and I’ll guide you step by step to achieve an applause-worthy result, even if you’re a beginner. Are you ready to fill your kitchen with a mouth-watering aroma that will make everyone salivate? Let’s get to work!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 5 friggitelli
- 2 eggs
- 1 oz capers in salt (desalted)
- 6 slices white bread (without crust)
- 2 oz Parmigiano Reggiano DOP (or Pecorino)
- as needed parsley
- as needed black pepper
- as needed salt
- as needed extra virgin olive oil
- 1 clove garlic
- 2 cups tomato sauce
- A few leaves basil
Tools
- 1 Bowl
- 1 Frying Pan
- 1 Pot
- 1 Sieve
- 1 Knife
- 1 Spoon
Step-by-Step Procedure
Soften the bread: Take the slices of white bread, remove the crust (if not already done) and crumble them finely in a large bowl.
Add the ingredients: Combine the bread with the eggs, the capers previously desalted under running water and coarsely chopped, a good pinch of ground black pepper, the grated Parmigiano Reggiano and the chopped fresh parsley.
The magic garlic: Finely chop the garlic (almost grated, as if it were a paste) and add it to the mixture. If you prefer a milder flavor, you can omit it or use less.
Mix the dough: Pour a drizzle of extra virgin olive oil. Now, mix everything with your hands (or with a spoon) until you get a well-mixed, soft but compact dough.
Extra tip: If the capers you use are salted, taste the filling before adding more salt. If necessary, you can adjust with fine salt. If the mixture seems too dry, add a tablespoon of water or milk, little by little, until you reach the desired consistency.Clean the friggitelli: Wash and dry the friggitelli well. With a sharp knife, gently cut off the top cap (the stalk part). Carefully clean the inside of the peppers from seeds and white filaments. Wash the inside again to remove any residues.
Important: Do not cut the cap too low, ensuring you have enough opening for the filling while preserving the friggitello’s shape.
Fill with care: Using a teaspoon, fill the friggitelli with the bread mixture, pressing gently but not excessively, to avoid breaking. Do not fill them to the brim; leave a small space for cooking.Sauté the friggitelli: In a non-stick pan, heat a couple of tablespoons of extra virgin olive oil. When the oil is hot, place the stuffed friggitelli. Sauté them on all sides, including the filling side, until they have a nice golden color. Why sauté? This step is crucial to seal the filling, give an initial cooking to the friggitelli, and impart a more intense flavor and a slightly crispy texture on the outside.
Set aside: Once well sautéed, remove the friggitelli from the pan and set them aside on a plate.
Prepare the sauce: In the same pan (if necessary, add another drizzle of oil), sauté the garlic clove (whole or chopped, as you prefer). As soon as the garlic is golden (be careful not to burn it!), pour in the tomato sauce.
Season the sauce: Adjust the sauce with salt and pepper and add a few fresh basil leaves. Let the sauce cook for about 15 minutes over low heat, with the lid on, stirring occasionally.
Final cooking: After 15 minutes, gently plunge the sautéed friggitelli into the tomato sauce. Let them continue to cook with the sauce for another 15 minutes or until the friggitelli are tender.
Extra tip: During this phase, you can drizzle the friggitelli with a bit of sauce to keep them moist and flavorful.Serve hot: Once cooked, remove the friggitelli from the sauce and arrange them on a serving plate.
The jolly sauce: The remaining sauce is a real delight! You can use it to season a nice plate of pasta (macaroni or spaghetti are perfect!) or store it in the refrigerator for the next day.
Useful Tips for Chef-like Friggitelli!
Quality of the friggitello: Choose friggitelli of similar size for even cooking. They should be firm, shiny, and blemish-free.
Desalting the capers: Do not underestimate the importance of properly desalting the capers. Rinse them under running water for a few minutes and then soak them for 10-15 minutes, changing the water a couple of times, otherwise, the filling will be too salty.
Customized filling: This is a base recipe! You can enrich the filling with other ingredients: Cheese: Add some diced provolone or scamorza for a more melty filling.
Vegetables: Add grated and squeezed zucchini, or diced sautéed eggplant.
Aromatic herbs: Mint or oregano for a different touch.
Tasty leftovers: If you have leftover filling, you can form small meatballs, roll them in breadcrumbs, and cook them together with the friggitelli, or fry them separately.
FAQ – Stuffed Friggitelli
Can I prepare stuffed friggitelli in advance?
Yes, absolutely! They are even better the next day. You can fully prepare them in advance and reheat them in a pan or microwave just before serving.
Can I bake stuffed friggitelli in the oven?
Of course! If you prefer a lighter version, after quickly sautéing them in a pan, place them in a baking dish with the tomato sauce and bake in a preheated oven at 350°F for about 25-30 minutes, or until tender.
Can I freeze stuffed friggitelli?
Yes, once cooked and completely cooled, you can freeze them in an airtight container. I recommend freezing them already immersed in their sauce. To defrost them, leave them in the refrigerator overnight and then gently reheat in a pan or microwave.
Are friggitelli spicy?
Generally, friggitelli are sweet peppers, not spicy. Their flavor is delicate and slightly bitter, making them perfect for stuffing.
And here you are, with your splendid Stuffed Friggitelli ready to delight the palate! See how simple it is to transform a common ingredient into a dish rich in flavor and tradition. This recipe is proof that with a few ingredients and a pinch of love, homemade cooking can bring great satisfaction.
Whether you prepared them for a special dinner or a quick lunch, these friggitelli will bring the aroma and taste of the Italian summer to the table.
What will be your next personal touch to this recipe? Leave a comment below and share your variations! Enjoy your meal!
